Mornflake Superfast Oats are a source of wholegrain and protein.
We carefully cut the oats into three before gently rolling them. The smaller oat flakes absorb the water or milk quicker, making them cook superfast, perfect for smooth and creamy porridge oats.
150g Mornflake Superfast oats
250g Coconut yoghurt
60ml Coconut milk
1 tbsp Chia seeds
1 Apple, grated
1 tsp Vanilla bean paste
Berry Beet Puree
200g Frozen berries
1 small Beet, cooked
3 tbsp Date syrup
Juice of 1 lemon
Place all of the ingredients for the chia oats into a bowl, stir well and refrigerate for half an hour, or overnight.
To make the puree, simply put all of the ingredients into a blender and blend until smooth.
Pour 6 tbsp of puree into the oat mixture and stir well.
Put 4 tbsp puree into each of the glasses, then divide the oat mixture between the 3 glasses.
Store in the fridge until ready to eat, then serve with flaked almonds and berries (optional).